What are you baking now?

[Kim_NC]

Quote:
Sandee - I've made Artisan type breads for market. They do sell well. Would you post the recipe for the olive one? I'd like that one to eat myself. :;

 

[Dragonfly Ranch]

KimN_C

Sandee - I've made Artisan type breads for market. They do sell well. Would you post the recipe for the olive one? I'd like that one to eat myself. :;

Here is the link for his basic bread

http://www.sullivanstreetbakery.com/recipes

I'll bring my book with me tomorrow and post the Olive recipe. It is so good. The only problem that I'm having is the timing. Since I work full time its hard to get the full 18 hours in without having to stay up really late or get up at the crack of dawn. I actually have my husband baking some off for me this morning that I started last night at about 7:00pm. I see another Dutch Oven in my future.

I'm teaching a class on how to make homemade Goat cheese in August - so I'll use the funds from that to get myself another Dutch oven.

WARNING: It is addictive

Sandee

 

[Kim_NC]

Quote:
I can't wait to try both. Will check back later for the Olive recipe. I dearly love olives of all kinds. (If TSHTF and life as we know it really changed drastically, olives would be one of few things I'd truly miss.) I'm sure your bread recipe with olives can only be delicious. Thanks!

Today is Thursday - back to my usual ritual - get the sourdough starter out of the refrig, feed it, and get ready to bake tomorrow for Saturday's market.

 

[Dragonfly Ranch]

KimN_C Here is the Olive bread recipe. I use a mixture of Spanish stuffed with Pimentos and Kalamata Olives. One thing I have found about his recipes is that he gives both measures by volume and weight. When I weight out 200 grams of olives it is no way near 1 1/2 cups - so I go ahead and measure them instead of going by weight. Also he calls for 300 grams of water - But I can't figure that out since I thought that liquid was measured in MIL or ounces so I again go by measure in cups. I do weight the flour. This is a very sloppy dough and hard to handle since it is so loose - but that is the way its suppose to be. Let me know what you think.

Olive Bread

Use a 4/12 to 5 1/2 Quart heavy pot with a lid. Again, I use my cast iron Dutch Oven

Bread flour - 3 cups or 400 grams
roughly chopped pitted olives - about 1 1/2 cups or 200 grams
instant or other active dry yeast - 3/4 teaspoon or 3 grams
cool (55 to 65 degree F) water - 1 1/2 cups or 300 grams
wheat bran, cornmeal, or additional flour for dusting

1. In a medium bowl, stir together the flour, olives, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours. (Note: The longer the better. It is the slow raise that gives more taste to the bread).

2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.

3. Place a cotton tea towel on your work surface and generously dust it what bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

4. Half an hour before the end of the second rise, preheat the oven 475 degrees F, with a rack in the lower third, and place a covered 4 1/2 to 5 1/2 heavy pot in the center of the rack.

5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly invert the dough into the pot, seam side up. (Use caution - the pot will be very hot) Cover the pot and bake for 30 minutes.

6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly.

Here is a link to one of his YouTube videos that shows how he does it.

Sandee

 

[ducks4you]

Apple pie, from apple pie filling that I canned 4 years ago!!

 

[SunnyDawn]

Yesterday I made the oatmeal chocolate/raisin cookies from the recipe posted on this thread a couple of pages back. Delicious! Made the chocolate version for DH and the raisin version for me.

Today I am prepping for a Chocolate/Vanilla swirl cheesecake and a Banana cake that I'm making tomorrow for the senior dance this friday. Usually I top the banana cake with whipped cream and fresh berries and banana slices but since it is too hard to do this when they are serving 100 seniors I am going to use the crumb topping from the muffin recipe Sandee posted a while back and just put a scoop of whipped cream on top.

 

[HenThymes]

Just finished making cookies myself. I made oatmeal chocolate chip raisin cookies, Mmmm mmmm!!

 

[vfem]

Mmmm... you all make me drool!

I just enjoyed a sampling of my newest biscotti flavor. Pina Colada... mmmmm


I did it with toasted coconut, coconut milk and I rehydrated some dried pineapple in the coconut milk to mix in. KILLER YUM!!!

 

[SunnyDawn]

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[Kim_NC]

Quote:
Thanks Sandee! I hope to try this Sunday or Monday. It sounds delicious!

You can see how soft the dough is in the video. The other artisan breads I've made are soft doughs too. It's what gives them their texture, and supports the no knead process.

This is one of my favorite artisan recipes:

No Knead Bread with Sun-Dried Tomato and Asiago Cheese
http://www.cookingbread.com/classes/class_no_knead_bread_ta.html - same basic method as Sullivan is using, slow rise, baked in dutch oven or crock, etc. Lots of other good bread making ideas & recipes on that site too.

Kim

ETA: Another drooly for our friends